Agnolotti (Veal and Escarole Ravioli)

Name: Agnolotti (Veal and Escarole Ravioli)
Cuisine: European, Italian, Mediterranean
Ingredients: 3 cups flour, plus more; 1 1⁄2 tsp. kosher salt, plus more to taste; 5 eggs; 1⁄2 head escarole, cored, chopped, and washed; 3 tbsp. unsalted butter; 4 oz. ground veal; 1⁄4 cup freshly grated Parmesan; 1⁄4 tsp. freshly grated nutmeg; 1 egg white; Freshly ground black pepper, to taste; 5 cups chicken broth, for serving